A copycat of the new limited edition Oreo cookie dough filled cookies. The cookie dough frosting is eggless and the cookies are crisp, thin, no-spread cookies.
So, guess what hit the shelves two days ago? Um only like the coolest, new, limited-edition oreo flavors. Otherwise known as Cookie Dough Oreos and Marshmallow Crispy Oreos. … Are you freaking out as much as I am?!
Unfortunately, I have not picked up my own cookie dough oreos yet, but couldn’t wait. So, I created my own! In fact, I saw some early release pictures of these new flavors a couple weeks ago and have been experimenting ever since. I’m working on some Marshmallow Crispy flavored oreos, but so far have been unsuccessful. But just you wait, I will get them down and they will be good!
Clearly I can’t claim to compare these cookies to the new oreo cookies because I haven’t tried them. But let me tell you one thing – oreo has yet to come out with a double stuffed cookie dough oreo edition.
Which I’m totally bringing you today. I mean, if you make the cookies and the frosting – then you can totally pick how much frosting to smoother in between the two cookies. And I chose to stuff in quite a bit.
After all, the frosting totally steals the show. I mean, it’s eggless cookie dough!! In frosting form. In between two thin cookies. Basically I’m in love.
- 1 and 1/3 cup all purpose flour
- 3/4 cup white sugar
- Scant 1/2 tsp. salt
- 1/2 tbsp. baking powder
- 2 tbsp. cocoa powder
- 1/4 cup cornstarch
- 3 tbsp. vegetable shortening
- 3-4 tbsp. water (add 1 tbsp. at a time)
- 1 egg, at room temperature
- 1 tsp. black gel food coloring
- 1/4 cup butter, softened
- 1/4 cup + 2 tbsp. brown sugar
- 1/4 tsp. salt
- 3/4 tsp. vanilla extract
- 1/2 cup flour
- 1 and 1/2 cup powdered sugar
- 2 tbsp. milk (I used 2%)
- 1/4 cup miniature chocolate chip (or more depending on preference)
- Combine the flour, sugar, salt, baking powder, cocoa powder, and cornstarch in a large bowl. Stir.
- Melt the shortening completely. Beat in the shortening and egg. Then slowly add in the water 1 tbsp at a time until a thick dough forms.
- Be patient as you may have to work with mixing and kneading the dough until it comes together (don't add too much water too soon). One batch I used 3 tbsp and another I used 4 tbsp.
- Stir in the black gel coloring and then knead to get the rest of the dough completely colored black.
- Wrap the dough in plastic wrap and place in the fridge while you prepare the frosting.
- Preheat the oven to 325 degrees F.
- When the frosting is done, unwrap the dough and roll out the dough in between two sheets of parchment paper. Roll it to about 1/16th inch thickness and cut out small circles. Place the circles on a tray and place in the freezer for 5 minutes. Then remove from the freezer and bake for about 7-8 minutes (This will vary based on the size of circles you've made and the thickness)
- Remove the cookies from the tray immediately (or they stick) and on to a cooling rack
- In a medium-sized bowl, cream together the butter and brown sugar with hand mixers.
- Mix in the salt, vanilla extract, and flour. Beat until combined.
- Slowly add in half of the powdered sugar and then 1 tbsp. of the milk. Add in the rest of the powdered sugar and the rest of the milk.
- Beat until all combined making sure to scrape down the sides with a spatula.
- Fold in the chocolate chips.
- Once the cookies have completely cooled, spread as much frosting as desired on one cookie. Place another cookie on top.
- Store in an airtight container for up to one week and freeze dough up to 3 months.
These are really yummy too: